Salmon Cakes & Roasted Brussels Sprouts
Sweet and savory meet on one delicious plate when Brussels sprouts kissed with Simply DressedⓇ Balsamic Salad Dressing and a blend of MarzettiⓇ Dill Veggie Dip, breadcrumbs and green onions transform salmon into flavorful cakes.
Ready In: 30 Minutes
Prep Time: 15 Minutes Cook Time: 15 Minutes
Preheat oven to 425°F. Place Brussels sprouts in large bowl and toss to coat with 2 tablespoons olive oil. Season with salt and pepper. Spread in an even layer, cut-side down, on parchment paper-lined baking sheets and roast for 20 minutes until starting to brown on one side.
Flip pieces with a spatula and roast for another 10 minutes. Remove from oven and drizzle with balsamic dressing.
Place salmon in large bowl and mash with a fork. Add 2 tablespoons dill veggie dip, egg, 1/2 cup breadcrumbs, and green onions.
Season with salt and pepper. Stir to thoroughly combine. If mixture is too wet, add more breadcrumbs.
Spread remaining 1/2 cup breadcrumbs onto large plate and heat remaining 2 tablespoons olive oil in large sauté pan. Form salmon mixture into 4 patties and lightly press and roll in breadcrumbs to coat.
Sauté patties until light golden brown, about 3 to 4 minutes per side. Drain patties on a paper towel-lined plate. Serve with remaining 1/4 cup dill veggie dip.
